By Ratna
I did not grow up with Tomatillos. Not even heard about it. Green tomatoes meant the ones that were not ripe. Things changed when I moved to Canada. I spotted these green beauties which looked like tomatoes, and did not. I mean they look exactly like the tomatoes but had a dramatic sheath or veil, if I may say so.
The picture above shows the Tomatillos, I bought the other day, from my local grocery. They were peeled, or stripped off of their veils.
Tomatillos grow in Mexico and southern United States. It has a chewy, tangy taste. Avocado on the other hand has a buttery taste.
Throw in a few choice spices, result was a wonderful smooth and tasty dip. It will go very well with Tortillas or any other chips. Not just because they rhyme. You see Tomatillos, Tortillas. They are close, wouldn’t you agree?
I enjoyed them with Corn bread. You can check the recipe here.
Recipe:
Ingredients;
Tomatillos about 7 medium
Avocado 2 ripe
Ginger 1 inch, grated
Green chillies 2, optional
Lemon juice From half a lemon
Olive oil 2 Tbsps
Cilantro 1/2 cup, chopped
Salt to taste
Water If needed
Method;
Roughly chop the Tomatillos. Skin and seed the avocados. Throw all the ingredients in a blender till a smooth paste forms. You can add water if it is too dry.
Check the taste and tweak it to your liking.
Ratna what a delicious looking recipe. We can’t get tomatillos here in South Africa, but have seen them in California . Next time I am there I will be sure to try them, along with your beautiful recipe. Lots of love xxx
Aww, Thank you Ev! I must say I am sooo excited to see your Botanical paintings. You are a genius.
Great recipe Ratna, I really like this recipe. I will follow your recipe next time, thanks 🙂
Thank you Clementine. Let me know how that goes. You are so sweet!
Tomatillos & Avocado is such a wonderful combination, Ratna. I can see why you combine them. I am so sure that it would also taste fantastic, and I love that you share the recipe with all of us. 🙂 Thank youuuuuuu
Oh Thank you Pang. You know both the vegetables are relatively new to me. It was lot of fun experimenting with them. Have a wonderful rest of the week.
Wow! It looks and sounds like a flavour explosion. I haven’t tasted a tomatillo but I am intrigued. The colour they have imparted together is so impressive. Happy New week Ratna:-)
Flavour explosion is just the right word. Next time I would like to try some ” chochori” or “posto” to see how it fares. You too have an awesome week dear Sonali. Thanks for always taking time to stop by.
Lovely, Ratna! A perfect dish for the new season! I wish I could grab a piece of your corn bread and savor this bright-green rich texture dip along with a chilled Sauvignon Blanc. Beautifully styled! Hugs 🙂
Aww,Thanks Elizabeth.We have to get together one day. Cooking, photographing, laughing, I can see it would be so much fun.
Have a great weekend..